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How do I make cookies without sugar or brown sugar?
I want to make cookies without sugar or brown sugar. I only have a little bit of flour left, so i don't even know if I'll have enough. What kind of cookies can I make?
Making cookies without sugar is a biscotti
* 3 large eggs
* 1 cup of Splenda
* 2 1/2 tablespoons butter, melted
* 1 tablespoon orange zest
* 1 tablespoon vanilla
* 1 tablespoon almond extract
* 2 1/4 cups of white all- purpose flour
* 1 teaspoon baking soda
* 1 cup chopped walnuts
* 1/2 cup coconut
* 1/2 cup chopped dates
What you do:
1. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
2. In a large bowl, beat the eggs and Splenda with a wire whisk until thick. Whisk in the butter, orange zest, vanilla and almond extracts, and mix well. Sift the flour and baking soda together and put into the same bowl as the egg mixture. Add the chopped dates and walnuts along with the coconut. Either by hand or using a beater, mix together until all the ingredients are combined. This will make a thick batter, it will be sticky.
3. Take half the dough, you may use your hands, and shape into a flat loaf about 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough.
4. Bake for 20 minutes, or until firm to the touch. Remove from the oven and transfer the loaves to a clean cutting board. Let the loaves cool for 5 minutes. Using a serrated knife cut the loaves on a diagonal into 1/2 inch slices. Place the slices on their sides on the cookie sheet and bake for about 5 minutes on each side, or until well- toasted and hard.
5. Transfer the cookies to a wire rack to cool. Store in an airtight container.
No Sugar Sugar Cookies Diabetic Recipe
Dough:
3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup SPLENDA Granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
Garnish:
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar-free chocolate, melted
Directions:
Blend together butters, SPLENDA Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour, allowing dough to chill.
Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. Set aside.
Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.
Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam.
Makes approximately 16 large cookies and 18 smaller cookies or 4 doz. standard sized cookies
Nutritional Information per serving (2 standard sized cookies/serving):
Total Calories: 120
Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 0g
Protein: 2g
Exchanges Per Serving: 1 Carbohydrate and 1 Fat
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